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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 5 pounds - Pork (Boston Butt), 3/4 in. cubes
  • 8 cloves - garlic, minced
  • 1 - Yellow onion, chopped
  • 1 1/2 tablespoons - cumin
  • 2 teaspoons - salt
  • 12 - Guajillo peppers (dried), soak in hot water
  • 2 - Oranges, quartered
  • 1/2 bunches - cilantro, chopped
  • Directions:

    In a large heavy pan with lid cook the pork over medium high to high heat adding the garlic and spices. An amount of liquid will release from the pork. Cook until the liquid is gone and then brown the meat.

    Slit open the Guajillos and deseed and devein them. Spread them open and lay them flat in a pan on medium high heat. Press down on them for about 5-10 seconds. DO NOT SCORCH!! This releases the oils in the pepper. Do them in batches till all are done. Boil two cups of water and put the peppers in the water. Remove from heat. Add the onion and let this sit for 10 minutes. Then throw all into the blender into a blender and puree. Add chicken broth as needed.

    In the heavy pan you should have nicely browned chunks with a fond on the bottom of the pan. Add the guajillo sauce, cilantro, cumin, and bring to a simmer. Cut the oranges in half and squeeze the juice into the pan. Throw in the orange halves and cover. Simmer for an hour or two or until tender, adding water as needed. Serve over steamed or Mexican (Southside Shaylas’) Rice

    Brief Description

    A pork dish similar to Carne Guisada. Very good when served with rice.

    Main Ingredient:


    Category:  Pork

    Cuisine:  Mexican

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    Posted On:

    January 10, 2013

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